Namak para is a deep-fried Indian delicacy that is delicious and crispy—made with all-purpose flour (maida), semolina, and a few spices such as ajwain, salt, and pepper for a light flavor. It is one of the most popular snacks among kids.
This tasty fried delicacy pairs well with a cup of hot tea (chai) or coffee. It is made in Indian homes for holidays like Diwali and Holi.
I recently shared the sweet version of this recipe, Shakarpara. So, I wanted to share the savory one as well. My mom always makes them both at the same time when preparing for Diwali (or just because we kids loved these easy snacks).
Namak para is often made using all-purpose flour (called maida in Hindi), but it may be healthier if it is made using whole wheat flour. Typically, these snacks are fried; however, some people bake them to make them healthier.
I love to add these namak paras to my Indian snacks and sweets board.
Table of Contents
Watch How to Make Namak Para
What is Namak Para?
Namak para (namakpare), also known as nimki or nimkin, is a savory, crispy snack popular in the Indian subcontinent. This is one of the most popular namkeen snacks (savory munchies) in India.
In some regions of Punjab and Uttar Pradesh, it is also known as Mathri (although Mathri is usually round in shape). In Maharashtra, it is called Khara Shankarpali, where khara means salty.
Namak para are ribbon-like strips of pastry (made of refined flour, oil, and water) that have been gently seasoned with ajwain (carom seeds), salt, and pepper and then fried in ghee or oil.
Namak pare is similar to Shakarpare, with the only difference being that namak pare is salty, while shakarpare (also called shankarpali) is sweet. Both are popular snacks to make on Diwali.
Why you’ll love this recipe
- It’s a great teatime snack.
- It is made using simple ingredients and is easy to prepare at home.
- You don’t have to be a master chef to make crispy Namak Pare at home. Simply follow my instructions.
Ingredients
- All-purpose flour (Maida): For this authentic recipe, use maida or all-purpose flour. To make it healthier, use whole wheat flour.
- Semolina: The addition of sooji to the dough makes it crispy. Adding semolina is optional.
- Salt and Pepper: Salt is essential in this recipe, as it is a savory snack. I also add pepper for the wonderful flavor. The amount of pepper I have added does not make the namak pare spicy.
- Oil: The addition of oil to the dough results in a flaky texture, often called “khasta” in Hindi. Oil is also used for frying. I used canola oil.
- Water: For kneading the dough.
- Spices: You’ll need ajwain and crushed pepper. It will add a delicious flavor to the Namak pare.
How to make Namak Para
In a large mixing bowl, add maida (all-purpose flour), semolina, ajwain, salt, pepper, and oil. Mix using one hand so that the oil is completely mixed into the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand.
Now add water as required, a little at a time, to knead a firm dough (similar to puri).
Knead for 6-7 minutes. Don’t make the dough too soft, or else the namak para will not be crunchy. Cover it with a damp cloth and rest it for 20 minutes.
Remove the cloth, and lightly knead the dough.
Now divide the dough into 4 parts and make balls.
Roll out the dough thick (like a paratha, about 1/2 centimeter). Cut into diamond or square shapes. You can use a roller to make it easier to cut. Or you can use a large knife or pizza cutter to cut them too.
Separate each diamond shape and keep it aside on a plate. It is okay to keep them on top of each other. They will easily separate when frying. Roll again and repeat the process.
In a kadai/wok, heat the oil on a medium-high flame. Then, reduce the flame to medium.
Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the namak pare turns golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
Take them out and lay them on a kitchen towel.
When completely cool, serve or store them in an airtight container.
Tips to make Perfect Namak para
Mixing the flour and oil: Don’t skip the part of mixing the flour and oil at the start before adding water to make the dough. This helps to make the namak para flaky and crispy.
Cutting: It is okay to roll and cut all the pieces before starting to fry. That way, you are not rushed and can cook them calmly.
Check that the oil is hot before frying: You can ensure that the oil is hot by adding a small piece of dough to it. It should rapidly rise to the surface of the oil.
Frying: It is important to fry over medium-low heat. Otherwise, they may be undercooked from the inside. Stir regularly until the exterior is the perfect golden hue. Then, take them out on a plate lined with a paper towel.
Flour: I used all-purpose flour or Maida in this recipe. You can make the dough using whole wheat flour or a combination of all-purpose and whole wheat flour.
Semolina: This is optional, but I highly recommend adding it as sooji makes the namak para crispier.
Air Fryer Namak Para
Namak para can be baked or air-fried. When I tried, I felt the baked ones are not as soft as the fried ones. The fried ones are flaky and more delicious, in my opinion. The baked or ar fryer namak para are crispy but not as flaky.
Here is how you can air fryer namak para:
- Preheat the air fryer.
- Then, place the namak para in a single layer in the air fryer basket.
- Spray with a little oil or brush with oil.
- Air Fry at 370°F (190°C) for 11-13 minutes.
- As each air fryer heats differently, I suggest checking after 9 minutes.
Common Questions
Yes, whole wheat flour can be used. Alternatively, you can mix equal parts all-purpose and whole wheat flour.
Allow the fried Namak pare to cool fully before serving. Then, keep for up to 2-3 weeks in an airtight jar.
Namak para can be baked or air-fried. However, the baked ones are not as soft as the fried ones. As they cool, they get a little harder.
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Easy Shakarpara Recipe
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Namak Para Recipe
Equipment
Video
Ingredients
- 2 cups All-purpose flour (maida), 300 grams
- 2 tablespoon Semolina (Sooji/Rava), optional
- 5 tablespoon Oil
- 1 teaspoon Salt
- 1 teaspoon Carom seeds (Ajwain)
- 1/2 teaspoon Black Pepper, crushed
- 1/2 – 3/4 cup Water
- Oil, for frying
Instructions
Make the dough
- In a large mixing bowl, add maida (all-purpose flour), semolina, ajwain, salt, pepper and oil. Mix using one hand such that the oil gets completely mixed in the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand.
- Now add water as required little at a time to knead a firm dough (similar to puri). Knead for 6-7 minutes. Don't make the dough too soft, else the namak para will not be crunchy. Cover it a with a damp cloth and rest it for 20 minutes.
Roll/Cut the dough
- Now divide the dough into 4 parts and make balls. Roll out the dough thick (like a paratha, about 1/2 centimeter). Cut into diamond or square shapes. You can use a roller to make it easier to cut. Or you can use a large knife or pizza cutter to cut them too.
- Separate each diamond shape and keep aside in a plate. It is okay to keep them on top of each other. They will easily separate when frying. Roll again and repeat the process.
Fry the namak para
- In a kadai/wok, heat the oil on medium-high flame. Then reduce the flame to medium.
- Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the namak pare turn golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
- Take them out and lay them on a kitchen towel. When completely cool, serve or store them in an airtight container.
Great recipe. I noticed that my dough was really dry and loose so had to add a tsp more of oil to bring it together. I initially fried for 4 minutes but the color was too brown so reduced to 3 minutes which was perfect.
Thanks for sharing your feedback. Glad you enjoyed the namak para!
Thank you for sharing. I have to make this